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top view tikka masala in a pot
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Creamy Chicken Tikka Masala Recipe

Chicken chunks seared creamy tomato sauce with authentic tikka masala seasoning. This authentic chicken tikka masala is full of flavor and easy to make.
Course Main Course
Cuisine Indian
Diet Gluten Free, Hindu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 209kcal
Author Rena

Ingredients

For the chicken

  • 1 ½ lb chicken breasts cut into bite-sized cubes
  • ¾ cup Greek yogurt or dairy-free yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 tablespoons olive oil

For the tikka masala

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 8 oz tomato sauce one can
  • 1 cup canned coconut milk
  • 1 tablespoon cilantro chopped
  • Lemon wedges to garnish

Instructions

  • In a medium bowl prepare the marination by combining the chicken, yogurt, lemon juice, garlic, ginger, chili powder, ground cumin, garam masala, and salt. Allow the chicken to marinate for at least 30 minutes (preferably overnight).
  • Heat a large skillet on medium heat and add oil. Once the oil is heated add the chicken pieces and cook for 5-6 minutes until lightly browned. Transfer the cooked chicken pieces to a plate and set them aside.
  • To the same skillet add 1 tablespoon of oil. Add the onion and garlic, saute for 3-5 minutes until the onions turn translucent.
  • Add in the spices; paprika, coriander, garam masala, salt, and turmeric powder. Saute for a minute.
  • Stir in the tomato sauce and cook for a couple of minutes. Once the sauce is thickened add the coconut milk and cook for 5 minutes.
  • Once the tikka masala starts bubbling add the chicken back to the pot and allow the masala to simmer for 10 minutes on a low flame.
  • Once the chicken is cooked through add in the chopped cilantro and turn off the heat.
  • Serve the creamy chicken tikka masala with a bowl of rice to enjoy!

Video

Notes

  • For a vegetarian option use tofu.
  • Greek yogurt can be substituted with a dairy-free option or plain yogurt.
  • If you don't have coconut milk, you may use heavy cream which isn't an ideal substation. Calorie count will vary.
  • You may use chicken thighs instead of chicken breast.
  • Any oil of choice works.
  • Serve with rice or for a low carb option serve with cauliflower rice.

Nutrition

Calories: 209kcal | Carbohydrates: 2g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1365mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 805IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg